The heat has reached RECORD HIGHS here in Kansas City! Holy Moley! It is hot in the city tonight! 106!! Feels Like 112! Nobody here feels like standing in front of the stove or Heaven forbid turn on the OVEN! So out to the Grill it is! And no one really feels like standing outside watching to make sure the food doesn’t burn also…. so good thing that this recipe is kinda fool proof! Afer you make the marinade and pop it on the grill you can pretty much let the heat do its work and go back inside and cool off!
The Night I made this one of my very good friends was in town visiting and I got to spend a great evening with her catching up! We ate and drank and gossiped the whole night away! She is not a big fan of really spicy foods so I dialed the heat back a little bit on this but you can take this from mild tandoori all the way to spicy vindaloo! Just adjust the amounts of spices as you see fit. The amounts that I am using are really mere suggestions as I really don’t measure out anything when it comes to my rubs. I just use a pinch of this a dash of that and so on. So please don’t read tsp as written in stone. I know that this can be frustrating for new or OCD cooks but really cooking is all about experimenting and feel out your own talents in the kitchen. So just pinch and dash away!
Bombay Spiced Pork Kebabs
A little taste of the Exotic! Serve this with either Basmati or Jasmin Rice, some Nan Bread or like I did Grilled Corn with Curry Butter!
- Equal Parts: These are your seasons that add flavor without adding heat
- onion powder
- garlic powder
- cumin powder
- corriander powder
- Add more or less of these as you want to add heat:
- cayenne powder (most amount of heat)
- chili powder (least amount of heat)
- curry powder (meduim amount of heat)
- Juice of one Lime
- 1/4 Cup Canola oil
- 1-2 lbs boneless pork ribs cut into 2-3" cubes
- In a large Zip Loc Bag add all the spices and lime juice and and canola oil
- Add the pork cubes and zip up tightly, squish around till all the meat is coated, place in fridge in marinate for at least 30 min to 1 hour.
- Once meat is marinated heat grill to medium heat. Approx 275-300.
- Skewer the meat on to the Kebabs, either use metal ones or wooden ones that have been soaked in water for 30 min.
- The oil on the marinade will help the meat from sticking and make it easier to turn the kebabs.
- Place on the grill and close the lid. You should be able to walk away and let it slowly cook at that temp for 10-15 min per side. Just keep an eye on it, but you don't have to stand right over it.
- Don't overcook it! Let the juices run clear. Remember Grey Meat is OVERCOOKED Meat! A little pink in the center is Perfect!
The Plaid and Paisley Kitchen 2012